This homemade sourdough french toast is subtly sweet, perfectly crisp, and complete with a fluffy, chewy middle. Top with maple syrup, fresh fruit, or whipped cream- the perfect breakfast treat!

What Makes This Recipe Great

Thanksgiving morning? Making french toast. Christmas morning? Making french toast. There just isn’t a holiday or special occasion where sourdough french toast isn’t on the menu!

And like a true San Francisco girl, I love sourdough french toast. The regular version is too sweet for me. The sourness of the sourdough bread cuts through the sweetness of the syrup, and I don’t feel like I ate a pound of sugar for breakfast.

The best part? It still has all the fluffy, chewy, crispy perfection of classic french toast, but in my opinion, it’s more delicious!

a stack of three sourdough french toast slices on a white plate with maple syrup being poured overtop

Ingredient Notes

Milk: You can use your preferred milk (whole milk, 2%, 1%, nonfat), or even dairy-free milk (almond milk, coconut milk, oat milk, etc).

Eggs: I like using organic, pasture-raised eggs, but feel free to use what you have on hand.

Vanilla: Just a hint of vanilla goes a long way! I like to use the organic vanilla extract from Sprouts or Trader Joe’s.

Cinnamon: Add more or less depending on your love for this spice! I say the more the merrier!

Sourdough Bread: I love sliced sourdough sandwich bread, Trader Joe’s makes my favorite. Love the combination of the sour and sweet!

Butter: You can use whatever butter you prefer- and if you need to be dairy free, feel free to use vegan butter (& non-dairy milk!).

Recipe Step by Step

step by step instructions in four quadrants
  1. Make the Batter: In a 9×13 baking dish, make the batter by combining milk, eggs, vanilla, and cinnamon. Beat to combine.
  2. Batter your Bread: Dredge 2 or 3 slices (or however many you can fit in your skillet at a time) of sourdough bread in the batter, turning it 3 times and pressing on the bread while it’s in the batter so it absorbs the liquid.
  3. Cook: Melt 1 tablespoon of butter in the warm skillet. Cook the first side of the battered bread for about 3-4 minutes until crispy and golden brown. Then, cook the second side until it is also crispy, another 2-3 minutes.
a fork cutting into a stack of three pieces of french toast

How to Serve This Recipe

While making this sourdough french toast, I like to preheat my oven to 200 degrees and keep the cooked slices warm by leaving them in the oven in an oven-safe baking dish.

Then, I serve them warm with desired toppings. You can always serve yours along with your favorite scrambled eggs and bacon too!

Topping Ideas

maple syrup

butter

nut butter

fresh strawberries

fresh blueberries

nuts

whipped cream

two photos side by side showing a fork and knife cutting into a stack of three slices of french toast

Expert Tips

Leftover Batter: Toss out any unused batter. The egg mixture doesn’t keep well and if you want to make another batch at a later time, use fresh ingredients.

Storage: Leftovers will keep in an airtight container for up to 1 week. You can reheat it on the stove in a pan, in the oven, or even in the toaster.

Keep it Warm: Preheat your oven to 200 degrees and keep the cooked slices warm by leaving them in the oven in an oven-safe baking dish while you make your batch. This way, when you’re ready to serve it, it’s nice and hot!

a white plate with a silver fork and a pool of maple syrup in the middle with half eaten french toast

FAQs

Can I freeze this recipe?

Yes! Place your leftover cooked slices in a freezer bag and store for up to 3 months. Separate layers with parchment paper so the pieces don’t stick together. Reheat in the microwave, oven, or stovetop, and top with your favorite toppings.

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Sourdough French Toast

This sourdough french toast is subtly sweet, perfectly crisp, & complete with a fluffy, chewy middle. Top with maple syrup for the perfect breakfast treat!
5 from 9 ratings

Ingredients 
 

Sourdough French Toast

  • 3 cups milk
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 tablespoon cinnamon
  • 12 slices sourdough bread
  • 8 tablespoons butter

Serving Options

  • maple syrup, butter, nut butter, fruit, nuts, whipped cream, etc.

Equipment

Instructions 

  • Preheat oven to 200 degrees.
  • In a 9×13 baking dish, make the batter by combining the milk, eggs, vanilla and cinnamon. Beat to combine.
  • Heat a cast iron skillet over medium high heat.
  • Dredge 2 or 3 slices (or however many you can fit in your skillet at a time) of sourdough bread in the batter, turning it 3 times and pressing on the bread while it's in the batter so it absorbs the liquid.
  • Melt 1 tablespoon of butter in the warm skillet. Cook the first side of the battered bread for about 3-4 minutes until crispy and golden brown. Cook the second side until it is also crispy, another 2-3 minutes.
  • Keep the cooked slices warm by leaving it in the oven in an oven safe baking dish.
  • Repeat dredging the bread and cooking it.
  • Serve warm with desired toppings.
  • Will keep an airtight container container for 1 week. You can reheat it on the stove in a pan, in the oven, or even in the toaster.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Bread: I love sliced sourdough sandwich bread, Trader Joe’s makes my favorite. Love the combination of the sour and sweet!
Milk: You can use your preferred milk (whole milk, 2%, 1%, nonfat), or even dairy free milk (almond milk, coconut milk, oat milk, etc)
Leftover Batter: Toss out any unused batter.
Calories: 881, Total Carbs: 152g, Protein: 36.9g, Fat: 13.8g, Fiber: 6.8g, Net Carbs: 145g
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